Ingredientes
- Shrimp, medium size1 kilogram
- Large onion1 piece
Cebolinha1 piece- Colored bell pepper2 piece
Aipo1 cup- Cilantro, fresh1 cup
Endro1 cup
Sal1 teaspoon
Pimenta preta2 teaspoons
Coentro Seco1 teaspoon
Óleo2 tablespoons- Hot water500 ml
Passos
- 1
Clean the shrimp and wash it well with water.
2 minutosUtensílios necessários:🍳Bowl - 2
Cut the onion and bell pepper into medium-sized long pieces and set them aside.
5 minutosUtensílios necessários:
Faca
Tábua de corte - 3
Hand chop the vegetable bunch into large pieces and set them aside.
5 minutos - 4
In a pot over heat, heat the oil, then add the shrimp and stir well over high heat for two minutes until it turns pink.
2 minutosUtensílios necessários:
Panela - 5
Add the chopped vegetables to the shrimp, stir the mixture well, then cover the pot and leave it over medium heat for 5 minutes.
5 minutos - 6
Add the hot water to the shrimp and leave the pot over medium heat for 20 minutes or until cooked.
20 minutos - 7
Remove the pot from the heat, strain the shrimp, and place it on a plate.
2 minutos - 8
Pour the soup into cups, garnish the dish with lemon slices, and serve the shrimp alongside.
5 minutos
Fatos nutricionais
Cebolinhapor 100gAipopor 100gEndropor 100gSalpor 100gPimenta pretapor 100gCoentro Secopor 100gÓleopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.